Peanut Butter Toast

Peanut Butter Toast

Overview

I rummaged through the refrigerator and popped out a little peanut butter, a little sesame sauce, and a piece of toast. I called it peanut butter toast. I tried not to eat it when it was baked late at night, otherwise the one-hour step during the second round would have been wasted. Do you want to know how fragrant this toast is? You, you better do it yourself!

Tags

Ingredients

Steps

  1. Finished product pictures

    Peanut Butter Toast step 1

  2. First mix the dough ingredients together and knead into a dough;

    Peanut Butter Toast step 2

  3. Cover it with plastic wrap and let it ferment in a warm place until it has tripled in size. When you peel it off with your hands, the dough will fall back and have an obvious honeycomb shape;

    Peanut Butter Toast step 3

  4. Tear the fermented seed dough into small pieces, mix it with the main dough ingredients except butter and knead it into a smooth dough. I knead it with a chef's machine for about seven or eight minutes;

    Peanut Butter Toast step 4

  5. Add butter and knead until it is completely expanded, which is what we call the glove membrane. I kneaded it with a kitchen machine for less than ten minutes;

    Peanut Butter Toast step 5

  6. Cover with plastic wrap and ferment until doubled in size. When the fermented dough is in a state where we can poke it with our fingers and the hole that appears does not shrink or shrinks slightly, it means it is fermented (the fermentation time is not important, it depends on the state, so don’t ask me how long it takes for fermentation, not to mention the changes in the four seasons, room temperature and humidity and many other factors!);

    Peanut Butter Toast step 6

  7. Add 40 grams of sesame paste and 40 grams of fine sugar to 100 grams of peanut butter and mix well. If you like brown sugar, you can also add a little brown sugar to enhance the taste;

    Peanut Butter Toast step 7

  8. Take out the dough and divide it into two equal parts and let it rest for 20 minutes. If you are afraid that the dough will not roll out in winter, let it rest for a while.

    Peanut Butter Toast step 8

  9. After resting, take one piece of dough and roll it into a rectangular piece;

    Peanut Butter Toast step 9

  10. Use a spatula to spread the sauce on the surface and spread evenly;

    Peanut Butter Toast step 10

  11. Roll it into a long tube shape and pinch it tightly;

    Peanut Butter Toast step 11

  12. Use a knife to cut it in the middle, leaving one end uncut;

    Peanut Butter Toast step 12

  13. The two intersect and twist into a twist;

    Peanut Butter Toast step 13

  14. Stuff the two ends underneath and make two in turn like this;

    Peanut Butter Toast step 14

  15. Put it into the toast mold;

    Peanut Butter Toast step 15

  16. After fermentation until the mold is eighty percent full, I put it in the oven to start the fermentation and put a bowl of hot water next to it, so that the temperature and humidity are maintained for more than an hour;

    Peanut Butter Toast step 16

  17. After the second fermentation is completed, preheat the oven to 175 degrees, put it in the middle layer, turn the heat up and down, and bake for 45 minutes. But don’t forget to cover it with tin foil after coloring to avoid burning!

    Peanut Butter Toast step 17

  18. Finished product pictures

    Peanut Butter Toast step 18

  19. Finished product pictures

    Peanut Butter Toast step 19